Ernest Hemingway enthusiast and cocktail connoisseur Philip Greene delves into the author's drinking habits and those of his characters, offering dozens of authentic recipes for drinks connected with the novels and their eras, and colorful anecdotes about the man himself. Taste how "cool and clean" and "civilized" Frederic Henry's martini was in A Farewell to Arms, or sip a Bloody Mary—a drink rumored to have been named by Hemingway himself. Greene is no slouch at the bar, either; he is one of the founders of the Museum of the American Cocktail in New Orleans and a descendant of the Peychaud family, whose ancestor Antoine Amedee is credited with coining the term "cocktail."

"Light and engaging, a fast read that works as both a dictionary of cocktails and a reference text on Hemingway's works and personal life."—Serious Eats

"Greene, the co-founder of the Museum of the American Cocktail, makes it easy to recreate some of Hemingway's most memorable literary libations, including the Dripped Absinthe from For Whom the Bell Tolls and the Jack Rose from The Sun Also Rises."—Wine Enthusiast